Morning Glory Muffins

• servings: 14 servings
• total time: 1 hour

Ingredients

2 cups (260g) whole wheat flour (spooned & leveled)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/3 cup (35g) ground flaxseed (optional)

3 large eggs, at room temperature

1/2 cup (100g) packed light or dark brown sugar

1/4 cup (85g) honey

1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil

1/3 cup (60g) unsweetened smooth applesauce

1 teaspoon orange zest (optional)

1/3 cup (80ml) orange juice or pineapple juice

1 teaspoon pure vanilla extract

2 cups (260g) shredded carrots (about 4 large)

1 cup (140g) shredded/grated apple (about 1 large)

1/2 cup (75g) raisins

1/2 cup (64g) unsalted chopped pecans

Directions

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14–16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.

Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.

Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for up to 1 week.